SEPT.25 
e 
THE 
HEW-YOBKER. 
tube, Fig. inserted into the aider. The tube 
is shown its exact size. It i- oiled and care¬ 
fully inserted in the teat, and in case of gar¬ 
get or wounded udder or teat, it is left in con- 
MILKING TUBE.—FIG. 307. 
tinually, so that the milk runs off as it is se¬ 
creted. The slide regulates the depth to which 
the tube is inserted. But these tubes should 
only be used when thus required. They can¬ 
not safely be used for regular milking as a 
substitute for the hand. Efforts to introduce 
them for that purpose have been costly fail¬ 
ures. 
SHEBOYGAN CO , WIS„ DAIRYING. 
PROFESSOR G- E. MORROW. 
Wisconsin dairy products have taken very 
high rank in the last few years. The quantity 
made, more especially of cheese, has rapidly 
increased, but not more rapidly than has been 
the improvement in reputation of these prod¬ 
ucts. Not only have Wisconsin butter and 
cheese taken prizes at dairy fairs open to 
competition from all parts of the country, but 
the more decisive test of priceB in the open 
markets shows that no State produces better 
cheese. This is owing to good natural facili¬ 
ties, good manufacture and to a more rigid 
adherence to the practice of making only full- 
cream cheese than has been customary in any 
other State in which equal quantities are made. 
Sheboygan County, on tha shore of Lake 
Michigan, from 40 to 00 miles north of Milwau¬ 
kee, is one of the best dairy regions of the 
State. I have not accurate statistics at hand; 
but I believe there are between SO and 90 cheese 
factories in the county—some of them receiv¬ 
ing milk from adjoiuiug couuties. The cheese 
product last year was between 4.000.000 and 
5 000.000 pounds. The number of mileh cows 
owned last year was 18,129. The Wiuters are 
loug and cold, but grass and grains grow very 
rapidly in Spring and the pastures are often 
more fresh and green in the Autumn than are 
those lying much further BOuth. The soil 
varies from a sandy loam to heavy clay. Gen¬ 
erally the surface 1 b rolling and there are 
several good-sized streams and many small, 
clear, running brooks. Underdrainage would 
be of advantage in many places and a little has 
already been done in this work, although there 
a> e no tile factories in the county. Wheat ba6 
been a prominent crop in the connty. This 
year it is almost a failure. Corn—mainly of 
the flint varieties—and oats do well. The 
meadows are mainly of Timothy and clover. 
Tbe older pastures are mainly of Blue Grass— 
Poa pratensis—here called June Grass. 
As a class, the cows are of “ native” or com¬ 
mon stock, of medium size. A fair number of 
full-blood and grade Ayrshires are to be found i 
and lecently a few Holstein bulls have been 
brought to the county. While the Ayrshires 
have given good satisfaction to some of the 
owners, they have not become common. Hon. 
A. D. Dc Land is breeding his Ayrshire cows 
to a Holstein bull, using an Ayrshire bull on 
his common cows. 
In a visit to this county this month, I found 
little that is remarkable in the management. 
I heard of no great yields of milk. As a rule, 
high feeding is not practiced. The majority 
of the cows have no other food during the best 
of the Summer except what they get in the 
pastures. Tue factories are generally compar- 
aiively small; I was informed that the one at 
Plymouth Is now the largest in the State, re¬ 
ceiving the milk of about 800 cows. A num¬ 
ber of tbe factories are owned and managed by 
dairy farmers, whoeither make or superintend 
the making of the cheese, high-priced cheese- 
makers being the exception. The manufac¬ 
turers receive from $1.35 to $1.50 per 100 
pounds for making the cheese. Mr. De Laud 
receives one-sixth of the selling price, guaran¬ 
teeing a pound of cheese for ten pounds of 
milk. 
Most of tbe cheese is Cheddar-shaped, aver¬ 
aging about 60 pounds. Some factories are 
making ‘'flits” of about 35 pouuds, and a few 
of the small “Young America" style. The 
latter are sold for one cent and the “flats” 
for one-half cent per pound above the price of 
tbe Cheddars. In an unusual degree, as it 
seems to me, there is uniformity of product 
and of price. The cheese is made firm and 
close-tcxtaied, and is now almost invariably 
sold as soon as fit for shipment; weekly sales 
of all cheese two weeks old are a common 
rule. 
There is a successful Dairy Board of Trade, 
which has done much for the interest in the 
county. I was present at its well attended 
weekly reunion on August 6th. There were 
1,800 boxes offered, and sales made at ll@lljc. 
for Cheddars. This price was fully as high as 
the New Yoi K quotations. It is worthy of note 
that this is probably the highest price at which 
July-made cheese has ever been sold in the 
country on a gold basis. The low prices of a 
part of last year were discouraging to some 
of the farmers, but they are now making as 
large profits as at any former time. This, 
with the failure of wheat this year, will tend 
to increase the attention to dairying. 
The lion. Hiram Smith, a well known dairy¬ 
man. who has been President of the State and 
Northwestern Associations, and a successful 
competitor at many dairy fairs, is one of the 
comparatively few bnttfr makers of the coun¬ 
ty. He has a herd of over 50 cows. He nses 
the Cooley creamers and Rectangular churn, 
and is selling bis butter for the Summer 
months, to one of the leading Milwaukee ho¬ 
tels, at 25 cents per pound. Last year he sold 
214 pounds of butter per cow. While this is 
not one of the “great yields," it represented a 
total yield of over $60 per cow. I found Mr. 
Smith’s cows on good pasture, and receiving, 
twice a day. a feed of green clover, also of 
ground feed—bran and shorts. In a few days 
it was expected to give them green corn. 
Much is thought of this crop. Mr. Smith is 
practicing cutting it earlier each year, as he 
does with bis meadows, and he now makes an 
absolute prohibition of pasturing the meadows. 
He has no difficulty in keeping a cow on rather 
less than four acres. 
This county is one of the many illustrations 
of the good resultB from intelligent, persistent 
attention to dairying. There are obvious evi¬ 
dences of prosperity on the part of most farm¬ 
ers, and 1 much doubt if any grain-growing or 
even meat-growing counties have advanced 
more rapidly than has this. 
I am now in Brown Co., in which but little 
attention has, as yet. been given to dairying. 
My friend. J. M. Smith, the well known mar¬ 
ket gardener, has a full-blood Ayrshire cow 
from the milk of which 371 pounds of butter 
were made in one year, the cow running on 
the commons, but having good feed in addition. 
Green Bay, Wls., Aug. 14. 
-- 
Goats for Churning. 
Those persons who have tried them say that 
goats are the best of all animals for this pur¬ 
pose. Being uatural climbers, the up-hill 
movement ou the power used for driviug the 
churn, docs not tire them as it does other ani¬ 
mals; in fact, they rather like the work as be¬ 
ing special fuu for tbem. Fewer or more 
goats can be put on to the tread power to 
operate it as a less or greater chai ning may 
require. As goats will subsist on coarser 
herbage than any other grazing animal, they 
are doubtless the most economical of all to 
use for churning; aud those who have dairies 
of only a moderate size cannot do better than 
to use them for this purpose. If, iu addition, 
they select them from milking breeds, they 
will be well repaid for their keep from th's 
alone. Goat-milk cheese is a delicious article 
when properly made, aud commands a high 
price in the European markets, being consid¬ 
ered there a great luxury. Goats make hand¬ 
some teams to draw children’s wagons aud 
sleighs, and are much sought after for this 
work. It will thus be seen that the goat can be 
utilized both profitably and pleasantly for quite 
a variety of purposes. 
jSfrtqj gjttshiifitjr, 
SHEEP NOTES. 
Green Fodder Crops would provide just 
now a most acceptable food for a flock of 
sheep. Every deterioration in the quality of 
the food may be found in the fiber of tbe wool. 
Every pinching of the sheep's belly reduces the 
strength of the wool fibers immediately, and 
if the want of nutritious food is long con¬ 
tinued, this weakening of the fiber becomes a 
most conspicuous sign of it. The care of the 
flock owner should be to provide a succession 
of green food for use when pastures become 
dry and hard. An acre or two of rape or tares 
on which to turn the flock would be most val¬ 
uable now. 
An Importation of Fine Sheep has been 
made by Mr. T. S. Cooper, of Pa., for exhibition 
at the international wool and sheep show at 
Philadelphia. These sheep are Oxfords and 
South-DownB. The Oxfords are the pick of 
the famous flocks of Mr. Treadwell and Mr. 
Street, and Lord Walsingham’s Sonth-Downs 
have been drawn upon for the remainder of 
Mr. Cooper’s purchases. Although we are in¬ 
terested to see these show 6keep so beautifully 
formed and gotten up, yet at tbe same time 
we regret to thiuk that these model sheep will 
go the way of mauy former cues, and pass 
away without helping very much to make us 
independent of continuous importations. When 
will American breeders of these sheep be able 
to walk alone, as the Merino men. the Cots- 
wold men and the Short-horn and Jersey men 
now do, and improve upon the imported stock ? 
We have been importing South-Downs these 
many years, and if we are still to continue to 
import, it argues that South-Downs are no 
Bheep for us. But we know better. 
Stubble Shearing Sheep is one of the 
tricks of the exhibitor at fairs, made “the same } 
with intent to deceive ” the unwary observer 
and may-be purchaser, with appearances of 
full shoulders, square rumps, and fat buttocks. 
The fraud is forbidden, but if the judges are 
not well posted, the tricks of some breeders 
would deceive the very elect. 8o, too, the 
newly washed wool is artfully dressed with 
glycerine and yellow-ocher—as indeed we have 
seen fancy cows dressed, and have proved it by 
tbe application of the tongue to the 6kin, for 
a judge must not be too nice in such matters— 
and this dressing gives a soft feeling of the 
wool to the hand, and a luster and color to the 
eye, which are very taking. But let judges 
examine the fleece where the sheep appears 
too square and filled out, and compare the 
wool with that of other parts, and apply the 
tongue to the wool to detect the sweetness of 
the dressing, and bring all such tricksters to 
confusion. 
The Sheep Business in the West is liter¬ 
ally “booming.” At a recent sale in Kentucky 
sheep that were offered at $10 a head at home 
without being sold, brought $46; which shows 
that they were not without honor except 
among their neighbors. It further shows that 
if a public sale may be a good place to pur¬ 
chase, it is a good place often to sell. Bat 
when unwashed wool In Kentucky realizes 35 
to 36 cents a pound, it is only right that a Bheep 
should be thought to be something. For its 
value, there Is no farm product that can be 
earned one or two thousand miles so cheaply 
aud so safely as wool. A ton of wool is worth 
$750 at 35 cents a pound, or $500 at 25 cents. 
A ton of wheat is worth about $33 and of corn 
about $16. The freight is about the same for 
eaeh, aud is thus 25 times more for wheat and 
nearly 50 limes for corn than for wool. This 
is worth considering, and 6hows how much 
better it is to turn corn into wool than to sell 
it. 
The American Merino is attacked in the 
house of its friends, for Mr. Stephen Powers 
in one of hia very readable “Experience Pa¬ 
pers” in the Ohio Farmer “pitches into” this 
defenceless animal and calls it names. He 
says it is inferior to the French Merino ; and 
indeed it is if Mr. Powers’s figures are true, for 
he declares this sheep will dress 185 pounds on 
a carcassof 200 pounds. Well, our best Ameri¬ 
can Merino is a pretty fair mutton sheep and 
has dressed 120 pounds, which is a fair dressed 
weigh tfor a 200-pound sheep; but it must be 
confessed with all its excellencies, that it can¬ 
not do impossibilities. Aud it would seem 
that the feat ascribed to the French Merino is 
rather too good, anyhow ; for 15 pounds of 
offaliu a 200 pound sheep would hardly pro¬ 
vide intestines enough to make one set of fid¬ 
dle striugs. Mr. Powers had better revise 
these figures. 
The International Exhibition of sheep 
and wool, to be held at Philadelphia on aud 
after September 20th, is a noteworthy occasion 
for those interested iu sheep. There will be 
seen the best sheep from Europe in competi¬ 
tion with our own. For not only are very lib¬ 
eral premiums In money offered, but the hon¬ 
orary distinction of successful competition 
there will be an attractive inducement. At 
this time when the sheep and wool interests 
are prospering in au unusual degree, those 
persons engaged in these pursuits and those 
looking to them as desirable occupations, will 
naturally be drawn to such an exhibition with 
more than ordinary eagerness. For there they 
will not only meet the leading men engaged in 
these industries, but they will have an oppor¬ 
tunity to examine the various breeds of sheep ; 
the different varieties of wool; the numerous 
kinds of manufactures of which wool is the 
staple material, and generally to gain such an 
insight into these and other points as will give 
them a vast fund of practical information 
which will be of the greatest use to them. The 
sum of $2,290 is appropriated for premiums 
for Merinos; $100 for first, $50 for sec¬ 
ond and $25 for third premiums are offered in 
the first classes of each breed of sheep, and 
there are from six to ten classes. Two hun¬ 
dred dollars are offered for a sweepstake pre¬ 
mium for the best two rams and ten ewes over 
one year, we suppose, iu each breed ; $100 for 
first for fat sheep, and $50 for first for wool in 
each kind. The exhibition is to be held at the 
main Ceutenuial Exhibition building, in Fair- 
mount Park, Philadelphia, under the auspices 
of the Pennsylvania State Agricultural Society. 
It is an opportunity which seldom occurs and 
Bhould by no means be missed. 
-> ■ -* - «- 
EWES FOR BREEDING EARLY LAMBS. 
The production of such as are suitable for 
this purpose, is unquestionably one of the 
most profitable things in which Western far¬ 
mers can engage, as they are sought for in 
large numbers in the Eastern States, during 
the months of August and September to raise 
early lambs for the following Spring market. 
Such ewes are cheaply aud easily bred from 
grade Merino, or any common stock, If put to 
a Cotswold ram, as on account of his greater 
size and fatness, he imparts these qualities in a 
superior degree, even to his half-bred offspring. 
These, when taken to the Eastern States and 
crossed there by South-Down rams, produce 
an excellent sort of early lamb, which if well 
fed with its dam, is ready for market in May 
and June, and then brings an extra-high price. 
Lambs which weigh from 30 to 40 pounds at 
three to four months of age, usually fetch from 
seven to ten dollars each. At this price it is 
very profitable raising them, as the mother’s 
fleece shorn in the Spring, more than pays for 
the expense of wintering her and the service of 
the ram. 
®l)t j§totite-§ctt). 
SHALL WE GROW PIGS WHICH ARE 
NOT MARKETABLE f 
COL. F. D. CURTIS. 
A radical change in the breeding of pigs is 
necessary. We say necessary, if the con¬ 
sumption of pork is to be increased. As pigs are 
now bred and fattened people will not eat 
pork except in limited quantities. 
In a former article on this subject we stated 
that fully one-quarter less pork was consumed 
now in proportion to the inhabitants than for¬ 
merly. Recent careful inquiries among deal¬ 
ers, and farmers also, have satisfied us that 
not more than half as much pork is used as an 
article of diet as when pigs were so bred us to 
be better adapted for food. The line of im¬ 
provement for mauy years has followed fash¬ 
ion or fancy, which has demanded short noses 
and fat cheeks. Constant breeding in this di¬ 
rection has also shortened the bodies aud 
thickened the sides, so that the modern pig 
has become not much less than a stuffed, 
rounded mass of plumpness, or animate fat. 
Such food is not digestible, and hence is un¬ 
palatable, even though fashion may mark it 
perfect in the form of a pig, and prizes be 
given to it by judges educated in tbe fancy 
school. 
Sarcasm has pointed for years to a pig with 
a natural nose and a long body as a monstros¬ 
ity which should not be tolerated in thorough¬ 
bred society. In the face of public opinion we 
must pronounce the monstrosities to be of the 
other sort. A pig made up of less than 25 per 
cent, of bone and muscle—lean meat—and the 
balance of lard is not food very desirable. Just 
about these proportions are found in most 
pigs. Farmers have i xperieneed 60 much dif¬ 
ficulty in selling this kind of meat that but few 
pigs are now kept where formerly large num¬ 
bers were grown, and this profitable home mar¬ 
ket has necessarily been done away with. 
Heavy hogs used to command the highest 
prices, but now in the interior country they 
can hardly be sold at all. Butchers who cut 
up and sell fresh meat, require light and thin 
pigs so that they can get a larger proportion of 
lean meat, and they complain universally 
about the Improved, chunky pigB having too 
much fat. The old-fashioned, heavy hog had 
a long body and its natural adjunct—-a long 
nose, as the two go together. Long noses and 
long bodies; short, fatty heads and short, fatty 
bodies are relative characteristics. Why 
should farmers let these fancy notions stand 
between tbem and their own interests, and 
why should farmers persist in producing a 
kind of meat that is unsuited to human 
stomachs ? 
Old breeds of hogs which possessed the 
characteristics of long bodies and plenty of 
lean meat, have had these characteristics bred 
out of them by continuous ci oases upon tbe 
finer breeds which fancy called perfect, but 
about whose only virtue is that they are “easy 
to keep.” 
The pigs of the latter kind could be very 
much changed in their characteristics if they 
were made to exercise or roam about iu an 
open field or roomy yard while growing, 
which would have the effect to develop bone 
and muBole. This will never be the case when 
pigs are kept closely confined. A pig is nat¬ 
urally, if plenty of food is given to it, an in¬ 
dolent animal. The approved idea and prac¬ 
tice in growing pigs are to keep them as quiet 
as possible so that no food may be thrown 
away by exercise. It does not take a philoso¬ 
pher to know that pigs thus cramped and con¬ 
fined will have morbid uppetltes and eat nearly 
all the time. They soon get Into a feverish 
condition which continues until butchering 
time, and often breaks them down before, 
when they are speedily slaughtered. Such 
pigs can scarcely walk, as their joints are iu- 
flamed, the bones weak and the tissues dis¬ 
eased—but they are fat. 
We insist that pigs reared and fattened in 
close pens arc not fit for human food, and yet 
this is the common way iu which these ani¬ 
mals are made into food. Economy may argue 
that there will be less consumption of food on 
account of quiet, as an offset against healthi¬ 
ness, but we are inclined to attach more im¬ 
portance to the latter than to the former, 
since in the long run health is evidently more 
i important and also more profitable; as pigs 
